Dinner Menu

Our menus change with the seasons. Our chefs source seasonal ingredients from local farm friends and farmers markets’ to create old-world European culinary sensibilities and flavors.

GVG named Top 100 Most Beloved Restaurants in America. Read more.

Happenings: Mad Hatter Tea

“As always, Green Valley Grill did not disappoint. Whenever I am asked for a recommendation for a “good place to eat” in Greensboro, I don’t hesitate. GVG is first on my list. The food is always fresh, thoughtfully prepared and delightful to eat! Always something interesting on the menu, too. Outdoor seating under the pergola was the perfect place! They even supplied warm lap blankets. So thoughtful. I will be back again and again.” – OpenTable Review


Calamari, tomato-chili compote 13

Blue Crab & Spinach Dip, lavosh 16

Truffled Fries, Parmesan-lime aïoli 9

Salted Cod Fritters, piri piri aïoli 15

Strawberry Bruschetta, sunflower butter, whipped ricotta, sunflower seeds, basil 13

Lamb Cigars, za’atar hummus, sweety drop peppers, grilled pita 14

Panko Crusted Ahi Tuna*, asparagus orzotto, wilted greens, Aleppo chili oil 17

Mediterranean Tapas, traditional hummus, piri piri chicken skewers, shishito peppers,
tzatziki, green harissa kofta skewers, venison sausage, grilled pita 20


Simple Tossed Salad, cucumber, strawberries, 5 herb buttermilk 6

Caesar Salad, romaine, croutons, Parmesan crisps 7

Mediterranean Tabbouleh Salad, garden rocket, farro, citrus zest, red onion, roasted tomatoes,
mint, parsley, sweety drop peppers, feta, garlic-oregano dressing 10

Gorgonzola Salad, garden rocket, candied walnuts, candied pancetta 9

Potato Leek Soup, chive oil 5/6

Soup for Today, Market Price


Short Rib Sliders, tzatziki, feta, truffled fries, Parmesan-lime aïoli 15

Darn Good Burger*, herb mayonnaise, leaf lettuce, hand-cut fries (just ask for cheese) 14

Giacomo’s Soppressata Flatbread, GVG pizza sauce, basil, artichokes,
Kalamata olives, capers, mozzarella, Parmesan 16

Spanakopita Flatbread, whipped ricotta, spinach, spring onions, feta, dill, parsley 15


Pork Jägerschnitzel, bone-in, wild mushroom bacon cream, truffled fries, Parmesan-lime aïoli 34

Vegetable Paella, saffron rice, garbanzo beans, asparagus, fava beans, spring onions, tomato broth, cilantro, crostini 24

Pasta Bolognese, rich tomato ragout, beef & sweet Italian sausage, Gemelli pasta, burrata, basil pesto 28

Wood-Fire Grilled Salmon*, dill beurre blanc, polenta, seasonal vegetable 29

Parmesan Crusted Chicken, lemon-garlic sauce, herb goat cheese, fried capers,
mashed potatoes, seasonal vegetable 26

Pan-Seared Scallops, Aleppo chili oil, candied pancetta, lime zest, asparagus orzotto, wilted greens 37

Today’s Chef Selection, (please ask your server) Market Price

Wood-Fire Grilled Lamb Chops, sumac & Aleppo chili dusted, pistachio brown butter,
Greek roasted potatoes, shishito peppers 36

Baked Pecan Crusted Trout, lemon beurre blanc, polenta, seasonal vegetable 28

Wood-Fire Grilled Filet Mignon*, bacon-onion jam, mashed potatoes, wilted greens 36

Rotisserie Chicken, piri piri, Greek roasted potatoes, seasonal vegetable 25

Sherry Braised Short Ribs, sherry jus, mashed potatoes, wilted greens 34

♦ Chef’s Features

Please let us know about your allergies. Some recipes may contain nuts or other allergens.
*Items are cooked to order or may contain raw ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.

™ & © 2024. This menu property of Quaintance-Weaver Restaurants, LLC., and unauthorized commercial use is forbidden.
GVG is 100% Employee Owned

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